Description
A lighter twist on classic Eggs Benedict featuring fresh Caprese flavors and a healthier, creamy hollandaise sauce perfect for a nutritious brunch.
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 4 oz fresh mozzarella, sliced
- Fresh basil leaves
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp olive oil
- Salt and pepper, to taste
- 1 tbsp white vinegar (for poaching eggs)
- Freshly ground black pepper and salt (to taste)
Instructions
- Fill a large saucepan with water, add vinegar, and bring to a gentle simmer for poaching eggs.
- Crack each egg into a small bowl and gently slide into simmering water. Poach for 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon and drain on a paper towel.
- Toast the English muffin halves and arrange slices of mozzarella and cherry tomatoes on each half. Add fresh basil leaves.
- In a bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, olive oil, salt, and pepper until smooth to create the healthier hollandaise.
- Place a poached egg atop each muffin half loaded with Caprese ingredients.
- Spoon the hollandaise sauce generously over the eggs.
- Season with additional salt and pepper if desired, and garnish with extra basil.
- Cook to an internal temperature of 165°F (74°C) for eggs if preferred fully cooked.
Notes
- Poach eggs in fresh water with vinegar for best shape and texture.
- Prepare hollandaise sauce fresh for optimal creaminess.
- Use fresh, ripe tomatoes for superior flavor.
- Toast English muffins just before serving to keep them crisp.
- Serve immediately to enjoy eggs at their best texture.
- Hollandaise sauce leftovers can be refrigerated for up to 2 days; whisk before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching and Assembly
- Cuisine: American/Italian Fusion